Coffee Description
We first created Cheers in 2014 to be a fruity, deep, complex blend that would check a few boxes. We wanted it to go well with other strong flavors and sweet treats that are commonly found from November to Jan. We also found some inspiration in mulled wine and hot cocoa, both beverages that have strong associations with comfort, community, and warm gatherings. Additionally, we wanted it to be a fun project for our team to challenge ourselves to combine a few very unique coffees that might otherwise end up in a blend. We can say with certainty that we’ll be brewing batch after batch of Cheers for the weeks to come and can’t wait to hear what you all think! Wishing you all a happy holiday season with lots of cheer.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Medium
Variety
Caturra
Process
Semi-Washed
Region
Other
About Cerro La Cruz, Rigoberto Rodriguez, & Ethiopia Duwancho of Costa Rica
To help provide some top end fruity punch notes, we sought out a lightly fruity coffee from Ethiopia. We found an absolutely delightful natural process coffee from Duwancho that really blew our minds.
To expand upon this bright top end and bridge with the base, we selected long time favorite Honduras Rigoberto Rodriguez. This honey processed lot has been a mainstay on our menu for nine consecutive years.
For the third selection and the largest percentage of the blend, we are once again featuring a micro lot from our partners at Cerro La Cruz in Costa Rica. We’ve been working with them for eight consecutive years and visited multiple times over that period. We see consistently amazing coffees that roast into a smooth, elegant, caramel soft base for the blend.
Costa Rica
Ruby Coffee Roasters
After years of leading the roasting and coffee sourcing programs of other notable roasters, Jared and Deanna Linzmeier moved back to Jared's hometown of Nelsonville, Wisconsin to build their own roastery. Because doing something great doesn't always mean doing something large, Ruby has opted to partner with small farms, small exporters and create small coffee bars, allowing them to have a much greater impact on the economic, environmental, social sustainability of specialty coffee.
This perspective has propelled a roasting operation, which began in a spare workshop room at Jared's childhood home, to being named Best Coffee in Wisconsin by Food and Wine two years in a row. Accolade aside, Ruby's real goal is a simple one: to source phenomenal quality coffee and make it approachable to everyone.
